No. 2 <Nueva Época> PP. 45-55 Universidad Autónoma del Estado de México www.uaemex.mx/culinaria Publicación Semestral PP. 110-114 Julio/Diciembre 2011 U A E M No. 13 <Nueva Época> Seminar The beauty of the intangible: aesthetics, heritage and gastronomy del Estado de México Enero/Junio 2017
The relevance that the studies on gastronomy have acquired in recent years have made it an interesting object of study for different disciplines. His inclusion in the contemporary artistic areas permeates in many senses and redefines concepts, ranges and practices. In addition to its artistic exhibition, as well as artistic patrimony, not only from the perspective of contemporary art, but also from the patrimonial property category where traditional kitchens are included. With the objective of arguing and ponder theorically about the aesthetics aspects of the patrimonial gastronomy, began the seminar "The Beauty of the Intangible: Aesthetics, Patrimony and Gastronomy" with the headquarters of The Faculty of Tourism and Gastronomy of the Universidad Autónoma Del Estado de México. The seminar organized by the Academic Corps Tourism, Culture and Patrimony and Foods, Culture and Society has the purpose of achieve and approach to different approaches that give new glances to the traditional gastronomy, based on a broad and non-restrictive view of the aesthetic, with the intention of deepen in the thematic according the specific necessities of the seminar and the contestants, considering also the necessity that in the investigations on gastronomy, text and image are conformed in a visual theoretical discourse in different categories: patrimony, everyday life, representation, discourse, fashion, design. To this end, the seminar, which takes place from June to December 2017, considers in its program the theoretical approach of the following topics: the gastronomy: Patrimonial property and contemporary aesthetic; Current perspectives of the aesthetic (The aesthetic of the everyday life); The product and the sensitive experience; The photography as a representation: artistic, social and cultural document; The contemporary gastronomic speech (Aesthetization of consumption and aesthetic consumption of the gastronomy); Patrimonial gastronomy: between the designer and the fashion; For an aesthetic of the gastronomy. 111
By this way, the specialists, academics, searchers, students and interested people in exploring the aesthetic dimensions of the traditional Mexican gastronomy who attend the seminar, participate actively in the sessions, to which specialists have been invited to share their experiences and knowledge in different subjects. One of them is Nicholas Gilman, Gastronomic Journalist, winner of the award Gourmand Cookbook thanks to the book Good Food in Mexico City: Food Stalls, Fondas and Fine Dining (2007), who participate with the topic The product and the sensitive experience. This recognized writer and gastronomic critic from New York, give the attendants of the seminar an outlook of the Mexican gastronomy through his experiences, he approach the subject of the Mexican gastronomy as a product and the experiences that he has been along his extensive path visiting great quantity of restaurants and fondas in Mexico. The specialist also share his experiences as a writer for many media as The News Mexico, CS Monitor, NY Times, LA Times, New York Magazine, The Guardian, Travel & Leisure, Conde Nast, Food & Travel UK, Zesterdaily y MSN.com. just like his website www.goodfoodmexicocity.com. By this way, derived of the theoretical thoughts and the approaching to a real situation, the elaboration of an academic text is expected for the integration of a book whose axis will be the proposed categories by the seminar. Andrés López Ojeda Héctor Favila Cisneros Ricardo Hernández López Celia Guzmán Hernández 112
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